1 (3 oz.) pkg. lemon Jello
2/3 c. hot water
2/3 c. juice from pineapple
2 tbsp. vinegar
2/3 c. evaporated milk
2 (3 oz.) pkg. cream cheese
1 c. carrot pieces
2/3 c. crushed pineapple, drained

Dissolve Jello in hot water in blender. Add juice, vinegar, and milk; push blend button and add cubed cream cheese, one piece at a time. When cheese is blended, add carrot pieces and pineapple. Blend only until carrots are blended (grated). Pour into oiled 2 quart ring mold. Chill until set.